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Home » Recipes » Taco + Burrito

Chickpea-Walnut Taco Crumbles (30 Minute!)

Oct 21, 2019 by Kaitlin · 32 Comments

Jump to Recipe

These vegan chickpea walnut taco meat crumbles are packed with healthy plant-based protein! They're super easy to prepare and only take 5 minutes of active preparation time. (Vegan, gluten-free, oil-free.)

Plate of three vegan tacos with chickpea-walnut taco filling

These vegan Chickpea Walnut Taco Crumbles are an easy, healthy meat substitute with great texture!

They make a fantastic base for tacos, burritos, nachos, Mexican-inspired salads, and more. Plus they're a great source of plant-based protein and fiber.

These are much healthier than store-bought versions of vegan beef-style crumbles because they're made with simple, whole-food, plant-based ingredients and no refined oil.

Best of all, they only take 5 minutes of active preparation time! So let's get started.

Chickpeas, walnuts, and taco seasoning in food processor

Ingredients for Chickpea Taco Meat

For this recipe, you'll combine in a food processor then bake in the oven:

  • Chickpeas (garbanzo beans): You'll need one 15-ounce can of chickpeas for this recipe. However if you cook your own beans from scratch, you'll need about 1.5 cups cooked chickpeas.
  • Walnuts: I use raw, unsalted. If you're using salted walnuts, simply reduce the salt in your taco seasoning if desired.
  • Taco seasoning: I suggest using this homemade Taco Seasoning blend, but you can use your favorite store-bought seasoning if you'd like. My easy homemade mixture has warm spices like chili powder, ground cumin, dried oregano, paprika, garlic powder, and onion powder. (So good!)
  • Nutritional yeast: This is optional for cheesy savory flavor.
Vegan taco crumbles mixed in a food processor

Preparing

Texture notes: If you prefer your crumbles tiny & crispy, pulse them longer into a finer meal. Otherwise, to make them "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe below is a happy medium between the two, so play around to find the texture you love!

Serving

Spoon this vegan taco meat on corn tortillas, hard taco shells, burrito bowls, or large tortillas. Then add your favorite toppings before serving such as:

  • Salsa Fresca (pico de gallo)
  • Chipotle Crema (for smoky spice!)
  • Loaded Guacamole or avocado
  • Restaurant-Style Blender Salsa
  • Vegan Cashew Queso
  • Romaine lettuce, fresh tomatoes, onion, cilantro
  • Vegan shredded cheese or vegan sour cream
  • A squeeze of fresh lime juice
  • Hot sauce to taste

Tip: I also enjoy these crumbles paired with black beans in this Vegan Taco Salad with Creamy Southwestern Dressing!

Plate of chickpea walnut tacos with lettuce, tomato, and onion

Storing

Store any leftover crumbles in a sealed container in the refrigerator. I find they keep for about 3-4 days.

Reheating: For reheating leftovers, simply add a touch of water, stir, then microwave to heat through. They become slightly dried out after refrigerating, but adding a little water re-hydrates them beautifully.

Plate of vegan tacos topped with romaine, tomato, and red onion

For more inspiration, also browse all easy vegan dinner recipes or taco recipes.

Plate of three vegan tacos with chickpea-walnut taco filling

Chickpea-Walnut Taco Crumbles

Vegan taco crumbles made healthier with whole food chickpeas and walnuts! So easy to prepare and packed with plant-based protein.
4.96 from 22 votes
Print Recipe Pin Recipe Comment
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 tacos

Ingredients

  • 15 oz. can chickpeas
  • 3/4 cup walnuts*
  • 3 Tbsp. taco seasoning
  • 1 Tbsp. water
  • Optional: 2-3 Tbsp. nutritional yeast for cheesy version

Instructions

  • Preheat oven to 375°F (190°C).
  • Rinse and drain chickpeas.
  • In a food processor, add chickpeas, walnuts, taco seasoning, and 1 Tbsp. water. (Plus nutritional yeast if using.)
  • Pulse a few times until small/medium crumbles are formed. Don't over-process to super-fine crumbles, unless that's what you desire. (See notes below on how to achieve various textures.)
  • Line a baking sheet with parchment paper. Spread out crumbles.
  • Bake for 10 minutes.
  • Stir, then return to oven and bake for 10-12 more minutes. (Or to desired crispiness.)

Notes

*Walnuts: I use raw, unsalted nuts for this recipe. But if you're using salted walnuts, you may want to reduce or omit the salt in the taco seasoning.
Yield: Recipe makes about 2 1/4 cup crumbles.
Texture notes: If you prefer your crumbles tiny & crispy, pulse them longer into a finer meal. Otherwise, to make them a bit "juicier" add an additional 1-2 Tbsp. water and pulse just a few times to form larger crumbles. The recipe above is a happy medium between the two, so play around to find the texture you love.
Pairing: These are fantastic paired with fresh pico de gallo and/or guacamole to add juiciness & creaminess.
Leftovers: When reheating leftovers, add a touch of water, stir, then microwave to heat through. They become dried out after refrigerating, but adding a little water re-hydrates them beautifully.
Usage: Enjoy them in tacos, burritos/burrito bowls, nachos, quesadillas, Mexican salads, etc.

Nutrition Per Serving (Estimate)

Nutrition Facts
Chickpea-Walnut Taco Crumbles
Amount per Serving
Calories
172
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
2
g
Potassium
 
234
mg
7
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
943
IU
19
%
Vitamin C
 
1
mg
1
%
Calcium
 
57
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying these chickpea walnut taco meat crumbles, also check out:

  • Portobello Mushroom Fajitas
  • Broccoli Cashew Stir Fry (Oil Free)
  • Creamy Sun-Dried Tomato Mushroom Pasta
  • Easy Peanut Noodles

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

More Vegan Taco, Burrito, & Fajita Recipes

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Comments

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    Recipe Rating:




  1. Heidi says

    May 25, 2025 at 9:31 pm

    5 stars
    I made this for supper tonight and it was super quick & easy to make, tasty and satisfying!! Thank you for sharing this recipe, I already know it’s going to be my new go-to!

    Reply
    • Kaitlin says

      May 26, 2025 at 7:15 am

      That's amazing, Heidi! Thanks for giving it a try and for coming back to share your kind feedback. I hope you continue to enjoy it!

      Reply
  2. K.Williams says

    November 14, 2024 at 8:57 am

    Is there a substitute for walnuts? I have a severe allergy to tree nuts.

    Reply
    • Kaitlin says

      November 14, 2024 at 12:34 pm

      Hello! I haven't tried substituting the walnuts. But if seeds are okay, perhaps sunflower seeds or pumpkin seeds could work. Or you could add another can of chickpeas instead, but this won't result in the same texture as the walnuts.

      Reply
  3. Denise says

    August 17, 2024 at 2:17 pm

    Can this be cooked on the stove rather than baked?

    Reply
    • Kaitlin says

      August 17, 2024 at 7:11 pm

      Hello, Denise! I haven't tried that method, but I think it would work! Would love to hear if you give it a go. I'll report back if I try it as well. 🙂

      Reply
  4. Roxanne says

    May 18, 2024 at 2:55 pm

    5 stars
    I used this chickpea walnut taco meat recipe in a taco salad I served to a party of non-vegans. They were skeptical at first, but they LOVED it! I served the leftovers the next night to friends and they loved it. The texture is nice and the seasoning is perfect. It's so good! It's my new go-to for meat replacement.

    Reply
    • Kaitlin says

      May 18, 2024 at 3:11 pm

      Aww, this is music to my ears, Roxanne! So thrilled you and your guests enjoyed these taco crumbles so much. That's fantastic. Thanks for giving them a try and coming back to share your very kind feedback. I hope you continue to enjoy the recipe!

      Reply
  5. Ashley says

    April 13, 2024 at 7:25 pm

    5 stars
    Holy smokes these were great! We substituted italian season for the taco seasoning and had it on top of spaghetti with pasta sauce and wow, what a hit. Will experiment with different seasonings for different meals. My husband and I can say that this recipe is a hit!

    Reply
    • Kaitlin says

      April 13, 2024 at 7:41 pm

      Aww, this is amazing, Ashley! What a fun idea changing up the flavor profile with Italian seasoning to pair it with pasta. I love that! So glad you and your husband both enjoyed it. I'm grateful for your kind and helpful feedback - thank you so much for sharing!

      Reply
  6. Julia says

    December 03, 2022 at 8:03 pm

    5 stars
    I would not change a thing in this recipe. I also made the taco seasoning quadrupling the measurements. Delicious, nutritious meal that is not time consuming. Highly recommend.

    Reply
    • Kaitlin says

      December 04, 2022 at 12:35 pm

      Wonderful to hear, Julia! So glad you enjoyed it. Thanks so much for giving the recipe a try and sharing your very kind feedback!

      Reply
  7. Jennifer says

    October 20, 2022 at 5:54 pm

    5 stars
    Fantastic recipe!! Such a simple recipe to make and so much tastier than ready-made crumbles! Thanks!

    Reply
    • Kaitlin says

      October 21, 2022 at 7:52 am

      Awesome Jennifer! Always appreciate you giving the recipes a try. Have a great weekend!

      Reply
  8. Diana says

    May 06, 2022 at 6:23 pm

    Easy and delicious!

    Reply
    • Kaitlin says

      May 07, 2022 at 8:56 am

      Great to hear, Diana!

      Reply
  9. Jolene says

    November 05, 2021 at 4:27 pm

    5 stars
    Amazing! Thank you! Have been a vegetarian for a long time... and this is the first meat substitute I am so excited about! Appreciate you!

    Reply
    • Kaitlin says

      November 05, 2021 at 5:19 pm

      Yay! So fantastic to hear, Jolene. Thrilled you found a meat substitute you enjoy! Thank you for sharing your wonderful feedback.

      Reply
  10. Lisa says

    July 06, 2021 at 12:51 pm

    5 stars
    Made these and they're so easy and so good! Even my kids like them!

    Reply
    • Kaitlin says

      July 06, 2021 at 1:17 pm

      Awesome. Thanks for sharing!

      Reply
  11. Staci says

    October 19, 2020 at 7:55 pm

    5 stars
    I made this tonight as I’ve been transitioning to a plant based diet. This was so delicious!! Thank you so much for the recipe! Taste like beef tacos! But no harming animals and super easy to make in my vitamix!

    Reply
    • Kaitlin says

      November 09, 2020 at 12:47 pm

      So wonderful to hear that, Staci! And love that you're transitioning to a plant-based diet. Thank you so much for giving this recipe a try and sharing your very kind feedback. Wishing you all the best in your new plant-based adventures!

      Reply
      • Ariel says

        October 16, 2022 at 10:48 am

        Do I have to bake the mixture? What if I wanted it to be “raw vegan” and not cook it.

        Reply
        • Kaitlin says

          October 16, 2022 at 11:26 am

          Hello Ariel! I haven't tried it that way but I think it could work. (Although canned chickpeas are cooked so technically it wouldn't be completely raw.) You could even squeeze a little fresh lime juice on it for some bright flavor if desired. Would love to hear if you give it a go!

    • Vanessa says

      May 19, 2022 at 6:47 pm

      Hello has anyone substituted the walnuts with anything that gave similar results as we have a nut allergy house? Thanks.

      Reply
      • Kaitlin says

        May 19, 2022 at 7:36 pm

        Hi Vanessa! I haven't tried substituting the walnuts, but if seeds are okay in your house, perhaps sunflower seeds or pumpkin seeds could work? Or you could simply add another can of chickpeas, but this won't result in the same texture as the walnuts. Would love to hear if you give it a go!

        Reply
  12. Amanda says

    August 06, 2020 at 1:27 am

    Could I make this using a different nut like raw cashews or pecans? I’m allergic to walnuts.

    Reply
    • Kaitlin says

      August 08, 2020 at 1:54 pm

      Hi Amanda! I've only tested this with walnuts, but I'm guessing pecans would work well too since they're a similar texture. Would love to hear if you give it a go!

      Reply
  13. Karen says

    May 06, 2020 at 2:11 pm

    5 stars
    My family loved these!! They will now be a regular on the menu in our house!!

    Reply
    • Kaitlin says

      May 19, 2020 at 12:36 pm

      So awesome to hear that, Karen! Thanks for your kind feedback!

      Reply
  14. Sheila says

    October 24, 2019 at 12:39 pm

    5 stars
    We made these last night. Delish. Do you have any suggestions for leftovers as far as warming them so that they don’t come out hard or dry? Also, instead of making a taco seasoning we just used an already prepared version.

    Reply
    • Kaitlin says

      October 24, 2019 at 2:08 pm

      Hi Sheila! Thrilled to hear you gave these a try and enjoyed! The leftovers do tend to dry out a bit, I agree. For reheating, I simply add a touch of water to the mixture, then stir, and briefly heat in the microwave. (Just adding a little water re-hydrates and moisturizes them beautifully!)

      Thanks so much for the kind feedback and for leaving a recipe rating. Wishing you a lovely rest of the week! -Kaitlin

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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